Rhubarb Jelly
Springtime always brings back fond memories of my grandmother's garden, bursting with vibrant rhubarb stalks. Rhubarb Jelly was one of her specialties, and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingfever.us.
Ingredients
- 4 cups rhubarb juice
- 6 cups sugar
- 5 tsp Pomona's Pectin Powder
- 2 tsp calcium water (comes with pectin)
- 2 lbs rhubarb (chopped into 1'' pieces)
- 4 cups water
- 1 box Sure Jel pectin (1.75 ounces, or)
- 6 tbsp Ball Classic Pectin Powder (or)
- 2 pouches liquid pectin (3 oz each)
- 1/2 cup to 2 cups sugar (or honey/maple)
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